Mexican Street Corn Dip is the plate dip version of Elotes (Mexican Street Corn). Elotes are whole corn cobs that are grilled and then covered in either mayonnaise, sour cream, yogurt or a combination. Chili powder, cotija cheese, lime and cilantro are sprinkled on top of the sauces. Elotes are a classic Mexican street food and are great for summer BBQs but a dip version is a great option as it's easier to share without the mess of a whole corn cob. This dip is packed with all the classic flavors of elotes.
In a cast iron pan or regular frying pan on medium heat sauté the corn until lightly charred, approximately 5 minutes. A cast iron pan will provide the best char, or spread the corn out on a baking tray and broil in the oven for 2-3 minutes or until lightly charred. Set aside to cool.
In a large bowl mix the yogurt, mayonnaise, lime juice, chili powder, cumin, and salt until combined.
Add in the cooled corn, green onions, parsley, and cheese. Stir until well combined.
Serve sprinkled with additional chili powder sprinkled on top, parsley and cheese and with tortilla chips. Enjoy!